But first. I want to talk about some pop-up news. Local friends! And friends and readers who aren’t local but would want to travel to St. Louis to eat good food with even better company – tickets for next dinner, Forever Spring have been released. The tickets went out to my newsletter subscribers last night.

Tickets get released to the folks on my newsletter list first for twenty-four hours. And then to the general public. But the good news is – anyone can be a subscriber. And, it’s free. If you want to get your tickets before anyone else, and before the sell out, add your name to this list.

Forever Spring is slated to sell out. And I’m really excited about this menu. To work with all of the spring greens and goodness after a long winter. So make sure purchase your tickets before it’s too late. They are on sale now. I’ll see you there! Okay so now, let’s talk about this golden stew.

A turmeric rich golden stew that is chock full of plant-based protein with chickpeas and cauliflower. And loads of anti-inflammatory properties and stomach soothing ginger. And coconut milk for a super dreamy, creamy, savory broth. It’s peppery and fiery, and warming and comforting. It promises to excite your flavor receptors while it also stimulates your digestion and improves your immune system.

This looks and sounds so good. I like cauliflower intensely, as well as many other wonderful veggies, and I would also add sautéed parsnips to this recipe. It should work really well in this delectable recipe!

Hi Cari – I haven’t tried this recipe in a slow cooker, but you totally could. I would recommend putting all of the ingredients in on a low setting until the cauliflower is tender. If you try it, please tell me how it comes out for you.